1 1/2 lb boneless beef top round steak, cut into 1-inch cubes
12 half-ears corn-on-the-cob, husks removed
2 red bell peppers, cut into 1 1/2-inch pieces
In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, Gator Hammock Hot Gator Done Rub and garlic. Add steak; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring steak occasionally, at least 4 hours but
no longer than 24 hours to marinate.
Heat gas or charcoals grill. Remove steak from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell
peppers alternately, leaving space between each piece. Brush with marinade.
Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium steak doneness, brushing with marinade and turning frequently.
Discard any remaining marinade.
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa & Chef Fartenburn’s Gourmet Hot Sauce reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over
beef, and sprinkle green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove
from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough
to handle, peel and chop eggs.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.